Who says chocolate ice cream can’t be a wholesome breakfast? This Healthy Chocolate Ice Cream is creamy, indulgent, and packed with nourishing ingredients that make it guilt-free. With just 5 minutes of prep, you’ll blend rich cocoa, velvety bananas, and a hint of almond butter for a luscious treat. The smooth, decadent texture feels like a dessert, but it’s perfect for starting your day on a sweet note.
After a quick 3-hour freeze, you’ll scoop into a frosty, chocolatey delight that’s both refreshing and satisfying. The natural sweetness of bananas pairs beautifully with the deep, earthy cocoa, creating a flavor that’s rich yet balanced. It’s a breakfast that feels like a treat but fuels your morning with energy and joy.
What You’ll Need
- 3 medium ripe bananas (about 3 cups/15 oz/426 g, sliced and frozen)
- ½ cup (2½ oz/71 g) Medjool dates (pitted, for natural sweetness)
- ⅓ cup (1⅓ oz/37 g) cocoa powder (unsweetened, for rich chocolate flavor)
- 2 to 4 tablespoons coconut milk (adjust for desired creaminess; almond milk works as a substitute)
- 1 tablespoon vanilla extract (for a hint of warmth and aroma)
How to Make It
- Prepare the bananas: Slice the bananas and arrange them on a parchment-lined tray. Freeze until solid, about 3 hours.
- Blend the base: In a blender, combine the dates, cocoa powder, 2 tablespoons coconut milk, and vanilla extract. Puree until smooth.
- Add the bananas: Add the frozen bananas to the blender and process until the mixture is smooth and thick. If needed, add 1 to 2 more tablespoons of coconut milk to reach your desired consistency.
- Serve or store: Scoop and serve immediately for a soft-serve texture. To store, transfer to an airtight container and freeze for up to 4 weeks. If frozen solid, let it sit on the counter for 20 minutes before scooping.
Topping & Mix-In Ideas to Elevate Your Ice Cream
Take your breakfast ice cream to the next level with fun toppings! Try a sprinkle of *chopped nuts* like almonds or walnuts for crunch, or add a handful of *fresh berries* for a pop of sweetness. For a decadent twist, drizzle with a bit of *almond butter* or *dark chocolate sauce*. If you’re feeling adventurous, toss in some *chia seeds* or *coconut flakes* for extra texture and nutrients.
How to Store Your Ice Cream for Maximum Creaminess
This healthy ice cream stays fresh in the freezer for up to *4 weeks*. Store it in an *airtight container* to prevent ice crystals from forming. If it hardens too much, let it sit on the counter for *20 minutes* before scooping. For a quicker thaw, microwave the container for *10-15 seconds* on low power. It’ll be smooth and ready to enjoy!
Quick Prep Tips for Busy Mornings
Save time by *pre-slicing and freezing bananas* in advance—keep them in a labeled bag for easy access. You can also *pre-blend the dates, cocoa powder, and coconut milk* mixture and store it in the fridge for up to *2 days*. When you’re ready, simply toss the frozen bananas into the blender with the prepped mixture, and you’ll have creamy ice cream in minutes!
Customize Your Ice Cream Flavor
This recipe is super versatile! Swap the cocoa powder for *matcha powder* for a green tea twist, or use *peanut butter* instead of dates for a nutty flavor. You can also experiment with *frozen mango or strawberries* in place of bananas for a fruity variation. Don’t be afraid to get creative and make it your own!
Best Blender Tips for Smooth Results
For the creamiest ice cream, use a *high-powered blender* or *food processor*. If your blender struggles, let the frozen bananas sit for *5 minutes* to soften slightly. Add coconut milk *one tablespoon at a time* to help the mixture blend smoothly. And remember, *patience is key*—pause and scrape down the sides as needed for an even, thick texture.
Healthy Chocolate Ice Cream For Breakfast
Ingredients
- 3 medium ripe bananas (about 3 cups/15 oz/426 g)
- ½ cup Medjool dates (2½ oz/71 g)
- ⅓ cup cocoa powder (1⅓ oz/37 g)
- 2 to 4 tablespoons coconut milk
- 1 tablespoon vanilla extract
Instructions
- Slice the bananas and place them on a parchment-lined tray. Freeze until solid, about 3 hours.
- Place the dates, cocoa powder, 2 tablespoons coconut milk, and the vanilla extract in a blender and puree until smooth.
- Add the frozen bananas and process until smooth and thick. If needed, add another tablespoon or two of coconut milk.
- Scoop and serve immediately or freeze for up to 4 weeks. If storing longer, take the ice cream out of the freezer to sit on the counter for 20 minutes before scooping.
